Tournedos Wellington with Madeira Sauce

Henry Siegel and his wife had this dish at a restaurant and enjoyed it so much, he decided to duplicate it at home. It's much easier than traditional Beef Wellington, because instead of homemade pastry, you use frozen puff-pastry shells.

In hot drippings in skillet, cook mushrooms until golden and any liquid evaporates; add 1 tablespoon Madeira. Remove skillet from heat; stir in pâté to make a paste. Spread some mixture on each steak; cool.

Carefully remove top part of center round from each puff-pastry shell but do not go all the way through. On floured surface, with floured rolling pin, roll each pulled-out center piece from pastry shells into a 5-inch round. Roll each remaining pastry shell into a 6 1/2-inch round.